3.7.10
by Bennett
Teriyaki Scallops
Teriyaki Sauce:
1/4 cup oil (olive)
1/4 cup low sodium soy sauce
2 tbsp mustard
1 tbsp vinegar
1/4 tsp ground black pepper
2 cloves minced garlic
Mix all ingredients together. Store in Fridge.
8 Large Sea Scallops
6 Strips of Bacon (optional)
1) Toss the Scallops with enough marinade to cover them, and allow to marinate for at least 30 minutes in the fridge
2) Preheat the broiler. Wrap each scallop with just enough bacon to encircle it without overlapping. (Stretch bacon fairly thin because it crisps up better that way
3) Thread a toothpick through each wrapped scallop to secure the bacon. Brush with a bit more teriyaki sauce, and then place the scallops in the oven 6 inches beneath the broiler. Cook for 10 to 12 minutes, until the scallops are firm and the bacon is fully cooked.
Servings: 4, 100 Calories (Per 2 scallops)
Zone: 44% Protein; 27% Carbs, 27% Fat
